passionate.vegan.rambling

Father’s Day BBQ

Yesterday afternoon, Husband and I gathered at his brothers’ place with the in-laws to celebrate Father’s Day in the only way my father-in-law would find acceptable…with a blazing BBQ, cold beer, and basking in warm June sunshine. My sis-in-law whipped up some great marinated veggies and roasted potatoes for the grill, as well as a simple spring greens salad and a strawberry-rhubarb crumble. I brought along some veggie and tofu skewers for Husband and I, a rhubarb coffeecake (great minds think alike! two rhubarb desserts!), and a delicious green and yellow bean salad. We sat in the backyard stuffing ourselves on fresh salads and charbroiled fare while the sun warmed our backs and it couldn’t have been a more perfect meal!

I based the salad off one I have in a book called 125 Best Vegetarian Recipes by Byron Ayanoglu. My version is below:

Blanch the beans in boiling water for 5 minutes. Drain and place in ice water immediately to stop cooking process and cool beans. Drain again and set aside.

Toss the avocado slices gently with the citrus juices, making sure each piece is well-coated. Add the remaining vegetables and herbs; toss gently. Drizzle with olive oil, salt and pepper. Chill until ready to serve; serve within an hour to prevent the avocado from browning.

The salad has vibrant colour, ample crunch, and the most wonderful, fresh lemony aroma. The olives add a great saltiness and the creamy, rich avocado makes the salad feel almost like a treat. So delicious….

Oh, and on a side-note, my new computer has arrived! I have somewhere to download and edit my photos again!! I’ll be back to posting photos of all my food-related experiments/experiences after today! YAY!!!